Contribution of addition theanine/sucrose on the formation of chestnut-like aroma of green tea

[1]  Chi-Tang Ho,et al.  Chemistry and Biological Activities of Processed Camellia sinensis Teas: A Comprehensive Review. , 2019, Comprehensive reviews in food science and food safety.

[2]  Liang Zhang,et al.  Tea aroma formation from six model manufacturing processes. , 2019, Food chemistry.

[3]  W. Schwab,et al.  Aroma compositions of large-leaf yellow tea and potential effect of theanine on volatile formation in tea. , 2019, Food chemistry.

[4]  Wei Zhang,et al.  Formation mechanism of the oolong tea characteristic aroma during bruising and withering treatment. , 2018, Food chemistry.

[5]  Chi-Tang Ho,et al.  Contribution of l-theanine to the formation of 2,5-dimethylpyrazine, a key roasted peanutty flavor in Oolong tea during manufacturing processes. , 2018, Food chemistry.

[6]  H. Tong,et al.  Identification of key aromatic compounds in Congou black tea by partial least-square regression with variable importance of projection scores and gas chromatography-mass spectrometry/gas chromatography-olfactometry. , 2018, Journal of the science of food and agriculture.

[7]  Weidong Dai,et al.  Identification of key odorants responsible for chestnut-like aroma quality of green teas. , 2018, Food research international.

[8]  Wei Chen,et al.  Study of the aroma formation and transformation during the manufacturing process of oolong tea by solid-phase micro-extraction and gas chromatography-mass spectrometry combined with chemometrics. , 2018, Food research international.

[9]  H. Tong,et al.  Dynamic changes in amino acids, catechins, caffeine and gallic acid in green tea during withering , 2018 .

[10]  Chunwang Dong,et al.  Characterization of the volatile components in green tea by IRAE-HS-SPME/GC-MS combined with multivariate analysis , 2018, PloS one.

[11]  Weidong Dai,et al.  Enantiomeric and quantitative analysis of volatile terpenoids in different teas (Camellia sinensis). , 2017, Journal of chromatography. A.

[12]  S. Lv,et al.  Study of aroma formation and transformation during the manufacturing process of Biluochun green tea in Yunnan Province by HS-SPME and GC-MS. , 2016, Journal of the science of food and agriculture.

[13]  Chi-Tang Ho,et al.  Tea aroma formation , 2015 .

[14]  S. Baldermann,et al.  Recent studies of the volatile compounds in tea , 2013 .